2 beaten eggs
1/2 c. milk
3 stale hot dog or hamburger buns (or bread)
1 tbsp. prepared mustard
3 tbsp. shortening
2 cans beef consomme
2 tbsp. cornstarch
1/8 c. grated green pepper
1/4 c. grated onion
2 tbsp. molasses
2 lbs. hamburger
1/2 tsp. ground pepper
2 tsp. salt
1 tsp. nutmeg

Beat eggs and milk together and add crumbled buns. In large bowl, mix hamburger, milk mixture, ground pepper, salt, nutmeg, green pepper, onion, molasses and mustard. Keeping hands wet, shape into small balls. Brown meatballs in hot shortening on all sides. (Also meatballs may be browned on large cookie sheet in oven at 400 degrees.) Pour off excess fat. Put meatballs in large Dutch oven, then add 2 cans beef consomme and 1/2 can water. Cover and simmer 40 minutes on low. To thicken broth, mix 2 tablespoons of cornstarch with 1/2 cup cold water. Pour into meatballs and broth and heat until thickened. Serve over noodles or use meatballs for your appetizer.